Elli's Veal or Chicken with Walnuts
(Gjellë me Arra të Ellit)
A particular Albanian dish that my wife, Jane, and I had once enjoyed at the home of Bardhyl Pollo and and his wife, Elli, in Tirana, instantly became my favorite of all favorites. The attractive and charming Elli, knowing of my propensity for unique Albanian food, had invited us to their home for dinner where we were served one of the most delectable meals it has been our privilege to eat. That evening, I cast all good manners aside as I requested a second helping!
Clearly, Elli has a gourmet-chef's touch, so I implored her to give me the recipe in order to share it with others in America and elsewhere. She graciously agreed, and the dish that I have named appropriately "Elli's Veal or Chicken with Walnuts" appears below for all to enjoy!
Elli's Veal or Chicken with Walnuts (Gjellë me Arra të Ellit)
Serves 4 people
- 2 tablespoons flour
- 15 finely crushed shelled walnuts
- 2 beaten egg yokes
- 1 minced garlic clove
- 1/4 lb. stick butter
- 2-3 lbs of Veal or Chicken meat
cut up in 1" cubes
Place the meat or chicken in a saucepan and cook over medium heat until tender. Then remove the meat setting it aside in a dish while leaving the remaining juices in the saucepan. In another saucepan, add the flour and stir over heat until it becomes light brown in color (do not overcook!) and add the half a stick of butter. Then, add the finely crushed walnuts, minced garlic clove, and the two egg yokes, stirring constantly. Add the juices from the other saucepan and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Then fold in either the meat or chicken. Pan fry the remaining half stick of butter until brown and pour over the four servings. Good eating!
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